Kalamata Pork Tenderloin With Rosemary Recipes

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KALAMATA PORK TENDERLOIN WITH ROSEMARY



KALAMATA PORK TENDERLOIN WITH ROSEMARY image

Categories     Pork

Number Of Ingredients 11

Ingredients:
1 pound pork tenderloin medallions
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary 1 clove garlic, minced
1/2 cup dry red wine
1/2 cup chicken stock
1/8 cup sliced kalamata olives
1 tablespoon minced lemon zest

Steps:

  • Directions: 1. Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat. 2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate. 3. Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.

ROSEMARY PORK TENDERLOIN



Rosemary Pork Tenderloin image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 15

1/2 cup good olive oil
1/2 cup red wine vinegar
About 1/4 cup fresh parsley leaves
About 1/4 cup fresh rosemary, leaves stripped and lightly crushed
3 tablespoons coarse grain mustard
1 tablespoon dry mustard
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon ground pepper
Juice of 1 lemon
2 pork tenderloins (1 1/2 to 2 pounds each)
2 tablespoons butter
2 tablespoons olive oil
2 cups rough, largely chopped root vegetables (Most root vegetables - I used potatoes - will roast just fine with the pork...red onions, sweet potatoes and carrots are a few I've tried and been greatly pleased!)
Buttermilk biscuits, cut in half and toasted, for serving

Steps:

  • Whisk together the olive oil, red wine vinegar, parsley, rosemary, grain mustard, dry mustard, garlic, salt, pepper lemon juice. Pour over the tenderloins in a plastic bag and allow to marinate in the fridge for anywhere between 1 hour and overnight.
  • Preheat the oven to 375 degrees F.
  • After marinating, sear the tenderloins in the butter and olive oil. Add the root vegetables and baste them in the sauce. Cover and place in the oven for 25 minutes.
  • Slice the pork into medallions and serve with the sauce from the bottom of the pan. Serve with hot buttermilk biscuits.

ROSEMARY PORK TENDERLOIN



Rosemary Pork Tenderloin image

Provided by Claire Robinson

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 6

1/3 cup Dijon mustard
2 tablespoons freshly ground black pepper
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
5 large garlic cloves, 2 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each
4 slices maple bacon

Steps:

  • In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
  • Preheat oven to 375 degrees F.
  • Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
  • Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!

KALAMATA PORK TENDERLOIN WITH ROSEMARY



Kalamata Pork Tenderloin with Rosemary image

This is a quick and tasty dish that will definitely impress your guests. They will think you spent all day preparing this! Greek olives and fresh rosemary give it a lot of flavor!

Provided by COOKINGQUEEN75

Categories     Greek Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 pound pork tenderloin medallions
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 clove garlic, minced
½ cup dry red wine
½ cup chicken stock
⅛ cup sliced kalamata olives
1 tablespoon minced lemon zest

Steps:

  • Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
  • Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.

Nutrition Facts : Calories 232.9 calories, Carbohydrate 7.8 g, Cholesterol 63.2 mg, Fat 10.1 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 2.6 g, Sodium 404.3 mg, Sugar 0.3 g

PORK TENDERLOIN WITH ROSEMARY



Pork Tenderloin with Rosemary image

Bake pork tenderloin with rosemary, garlic and pepper for an elegant dinner. Ready in 35 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 3

Number Of Ingredients 6

Cooking spray for greasing pan
1 clove garlic
1/4 teaspoon salt
1/8 teaspoon pepper
1 pork tenderloin (about 3/4 lb)
1 1/2 teaspoons finely chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed

Steps:

  • Heat the oven to 425°F. Spray an 8-inch square or 11x7-inch pan with the cooking spray.
  • Peel and crush the garlic in a garlic press. Sprinkle salt and pepper over all sides of the pork tenderloin. Rub the rosemary and garlic on all sides of pork. Place pork in the pan.
  • Bake uncovered 20 to 30 minutes or until pork has a slight blush of pink in the center and a meat thermometer inserted in the center reads 160°F. Cut pork crosswise into thin slices.

Nutrition Facts : Calories 150, Carbohydrate 0 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 0 g, TransFat 0 g

KALAMATA PORK TENDERLOIN WITH ROSEMARY



Kalamata Pork Tenderloin with Rosemary image

This is a quick and tasty dish that will definitely impress your guests. They will think you spent all day preparing this! Greek olives and fresh rosemary give it a lot of flavor!

Provided by COOKINGQUEEN75

Categories     Greek Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 pound pork tenderloin medallions
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 clove garlic, minced
½ cup dry red wine
½ cup chicken stock
⅛ cup sliced kalamata olives
1 tablespoon minced lemon zest

Steps:

  • Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
  • Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.

Nutrition Facts : Calories 232.9 calories, Carbohydrate 7.8 g, Cholesterol 63.2 mg, Fat 10.1 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 2.6 g, Sodium 404.3 mg, Sugar 0.3 g

KALAMATA PORK TENDERLOIN WITH ROSEMARY



Kalamata Pork Tenderloin with Rosemary image

This is a quick and tasty dish that will definitely impress your guests. They will think you spent all day preparing this! Greek olives and fresh rosemary give it a lot of flavor!

Provided by COOKINGQUEEN75

Categories     Greek Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 pound pork tenderloin medallions
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 clove garlic, minced
½ cup dry red wine
½ cup chicken stock
⅛ cup sliced kalamata olives
1 tablespoon minced lemon zest

Steps:

  • Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
  • Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.

Nutrition Facts : Calories 232.9 calories, Carbohydrate 7.8 g, Cholesterol 63.2 mg, Fat 10.1 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 2.6 g, Sodium 404.3 mg, Sugar 0.3 g

KALAMATA PORK TENDERLOIN WITH ROSEMARY



Kalamata Pork Tenderloin with Rosemary image

This is a quick and tasty dish that will definitely impress your guests. They will think you spent all day preparing this! Greek olives and fresh rosemary give it a lot of flavor!

Provided by COOKINGQUEEN75

Categories     Greek Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 pound pork tenderloin medallions
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 clove garlic, minced
½ cup dry red wine
½ cup chicken stock
⅛ cup sliced kalamata olives
1 tablespoon minced lemon zest

Steps:

  • Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
  • Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.

Nutrition Facts : Calories 232.9 calories, Carbohydrate 7.8 g, Cholesterol 63.2 mg, Fat 10.1 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 2.6 g, Sodium 404.3 mg, Sugar 0.3 g

KALAMATA PORK TENDERLOIN WITH ROSEMARY



Kalamata Pork Tenderloin with Rosemary image

This is a quick and tasty dish that will definitely impress your guests. They will think you spent all day preparing this! Greek olives and fresh rosemary give it a lot of flavor!

Provided by COOKINGQUEEN75

Categories     Greek Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 pound pork tenderloin medallions
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 clove garlic, minced
½ cup dry red wine
½ cup chicken stock
⅛ cup sliced kalamata olives
1 tablespoon minced lemon zest

Steps:

  • Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
  • Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.

Nutrition Facts : Calories 232.9 calories, Carbohydrate 7.8 g, Cholesterol 63.2 mg, Fat 10.1 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 2.6 g, Sodium 404.3 mg, Sugar 0.3 g

PORK MARBELLA



Pork Marbella image

We took the classic, beloved Chicken Marbella recipe from The Silver Palate Cookbook and made it weeknight-friendly by using quick-cooking pork tenderloin instead.

Provided by Adam Rapoport

Categories     Bon Appétit     Dinner     Pork     Pork Tenderloin     Olive     Prune     Capers     Roast     Wheat/Gluten-Free     Soy Free     Peanut Free     Tree Nut Free

Yield 4-6 servings

Number Of Ingredients 13

2 (1-lb.) pork tenderloins
2 tsp. kosher salt
1 cup dry white wine
½ cup pitted prunes, torn in half
½ cup pitted Spanish green olives
⅓ cup (packed) light brown sugar
¼ cup capers, plus 1 Tbsp. caper brine
¼ cup red wine vinegar
4 garlic cloves, peeled, smashed
1 Tbsp. dried oregano
¼ cup plus 1 Tbsp. extra-virgin olive oil
1 Tbsp. unsalted butter
¼ cup chopped parsley (optional)

Steps:

  • Season pork with salt. Let sit 15 minutes.
  • Meanwhile, mix wine, prunes, olives, brown sugar, capers and brine, vinegar, garlic, oregano, and ¼ cup oil in a medium bowl to combine; set sauce aside (or use it to marinate pork up to 12 hours).
  • Place a rack in center of oven; preheat to 325°F. Heat remaining 1 Tbsp. oil in a large ovenproof skillet over medium-high. Cook pork, turning occasionally, until golden brown all over, 6-8 minutes.
  • Remove skillet from heat and let sit 1 minute so pan can cool down a bit. Pour reserved sauce over pork and give pan a few shakes. Transfer to oven and roast pork, basting with sauce halfway through, until an instant-read thermometer inserted into the thickest part of tenderloin registers 145°F, 22-26 minutes, depending on the thickness of the meat. Transfer pork to a cutting board and let rest 10 minutes.
  • Return pan to medium-high heat. Add butter to sauce and cook, swirling pan occasionally, until butter is melted and sauce is slightly reduced, 3-5 minutes. Stir in parsley if using.
  • Slice tenderloin crosswise against the grain. Transfer to a platter and spoon pan sauce over.

KALAMATA PORK TENDERLOIN WITH ROSEMARY



Kalamata Pork Tenderloin With Rosemary image

This is a quick and tasty dish that will definitely impress your guests. They will think you spent all day preparing this! Greek olives and fresh rosemary give it a lot of flavor! This recipe was sent to me by Allrecipes.

Provided by katie in the UP

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb pork tenderloin, medallions
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 garlic clove, minced
1/2 cup dry red wine
1/2 cup chicken stock
1/8 cup sliced kalamata olive
1 tablespoon minced lemon zest

Steps:

  • Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
  • Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.

Nutrition Facts : Calories 255.8, Fat 10.4, SaturatedFat 2.8, Cholesterol 75.7, Sodium 427.6, Carbohydrate 8.7, Fiber 0.6, Sugar 0.8, Protein 25

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